Detox Vegetable Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tsp Basil, dried
  • 1 Carrot, large
  • 2 Celery stalks
  • 4 Garlic cloves
  • 2 cups Green beans
  • 4 cups Kale
  • 1 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 1 Red bell pepper
  • 1/2 tsp Thyme, dried
  • 1 28-ounce can Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thehealthymaven.com

Ingredients

• 1 T olive oil
• 1 medium yellow onion, diced
• 1 large carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups green beans, trimmed and chopped
• 1 28-ounce can of diced tomatoes
• 4 cups vegetable stock
• 1 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 cups of kale, stemmed and chopped
• 2 T fresh parsley, chopped

Directions

• Heat up a large pot over med-high heat and add olive oil.
• Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
• Add in garlic and bell pepper and cook for 1 minute.
• Add in green beans and cook for another minute.
• Top with diced tomatoes, vegetable stock and spices and give it a stir.
• Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
• Add in kale and cook for 5 more minutes (it will wilt).
• Top with fresh parsley and serve warm.
• Will keep for a week in refrigerator and freezes well for several months.

Nutrition